Last month, I began participating in the Secret Recipe Club. It’s a fun project I’m using to broaden my horizons by being linked annonymously to another food blogger. I then peruse her (his) posts, and select one to make myself. My assignment [insert James Bond music] for September was Passionate about Baking, an intricate baking blog from a woman in India. Fortunately, we share an interest in buckwheat, so I enjoyed perusing a number of buckwheat-based recipes, like some delightful fig tarts. Previously, I wrote a little about why buckwheat is an excellent alternative grain.
The recipe I actually managed to make was Nibbly Buckwheat Chocolate Cookies. In fact, I made it twice. The first time, they came out dark grey because I used whole grain buckwheat flour and no wheat flour. Sigh. Incredibly ugly, and I did not think cookies could look so unappealing. I didn’t even take a single photo. Round two, I used cocoa powder as the primary replacement for wheat flour and they look presentable. Next time, I would increase the starch slightly for a more solid cookie.
Double Chocolate Cookies
75 g buckwheat flour (1/2 c + 2 T)
2 T ground flaxseeds
4 T cocoa powder
1 T tapoica starch
1 stick butter (8 T)
2/3 c sugar
1/2 t vanilla
1 oz baking chocolate, chopped
Mix together the flour, flaxseeds, cocoa, and tapioca starch. Beat the butter and sugar until it’s shiney (stop before it’s fluffy). Mix in the vanilla. Stir in the flour mixture along with the chocolate bits and knead briefly, just until smooth. Shape into a roll and chill for at least 1 hour. Slice carefully, and bake for 8-10 minutes at 375 F. Yields about 30 cookies, somewhat lacey.
Extra dough may be stored in the freezer, and brought back to a warmer temperature before slicing.
Optional: Roll in a mixture of powdered sugar and ground ginger before baking. Delicious!
Linked to: Pennywise Platter